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Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

2 Review(s)
Healthy Living
Cook Minutes 4 Hr 15 Min
Prep : 15 Min Cook: 4 Hr
Move over pumpkin pie, there's another pumpkin dessert in town! These individual pumpkin cheesecakes have a buttery crumb crust, a creamy cheesecake filling with a touch of pumpkin spice, and a garnish of whipped topping and toasted pecans.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup graham crumbs
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
1 cup low fat cottage cheese
2 Tbsp. brown sugar blend sugar replacement, divided
1-1/2 tsp. vanilla
1/4 cup plain nonfat yogurt
1 tsp. corn starch
1 egg
1/3 cup canned pumpkin
1 tsp. pumpkin pie spice
2 Tbsp. thawed Cool Whip Light Whipped Topping
2 Tbsp. chopped pecans, toasted
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Sprinkle graham crumbs onto bottoms of 12 paper-lined muffin cups.
Step 3
Beat cream cheese spread, cottage cheese, 1 Tbsp. sugar replacement and vanilla in medium bowl with mixer until blended. Add yogurt and corn starch; mix well. Beat in egg just until blended. Reserve 1/2 cup batter. Stir remaining sugar replacement, pumpkin and spice into remaining batter.
Step 4
Layer half each of the plain and pumpkin batters in prepared muffin cups. Repeat layers; swirl with knife.
Step 5
Bake 26 to 30 min. or until centres are almost set. Cool completely. Refrigerate 3 hours. Top with Cool Whip and nuts just before serving.
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Variation
For cheesecakes with a smoother texture, blend cottage cheese in blender until smooth before using as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
100
Calories From Fat
0
% Daily Value
Total fat 6 g
9 %
Saturated fat 3 g
15 %
Cholesterol 30 mg
Sodium 200 mg
8 %
Total carbohydrate 7 g
2 %
Dietary fibre 0 g
0 %
Sugars 4 g
Protein 5 g
Vitamin A
15 %
Vitamin C
0 %
Calcium
4 %
Iron
2 %
Servings
12 servings, 1 cheesecake (52 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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